My last weekend brunch, I decided to break open the pumpkin waffle mix that was in the pantry and didn’t want to do the typical maple syrup routine. I had a large pint of blackberries in the fridge that needed some attention and thought “Hmmm… blackberry syrup”. While pilfering through the pantry, I decided that a little vanilla would go a long way and, hence, this new summer brunch staple was born.
This Blackberry Vanilla Syrup (if any is left) is also fabulous over desserts, yogurt and whatever else you thinks needs a little za za zu factor. Added bonus, it keeps well in the fridge.
- 2 pints of fresh blackberries, divided
- 1 cup sugar
- 2½ cups water, divided
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract